Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.Here's a basic recipe for Pinamalhan nga Salmonite sa Iba
- 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
- 2 cups iba, sliced
- 1 medium size onion, sliced
- 1 tbsp. crushed black pepper, optional
- 5 pcs. siling pansigang
- 1/2 head garlic, crushed
- 1 thumb size ginger cut into thin slices
- Soy sauce, optional
- In a pan put garlic, onion, ginger and the sliced kamias at the bottom.
- Place the salmonite on top then add the green/red chili, spring onions and crushed black pepper.
- Add half a cup of water and season with salt/soy sauce
- Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
- Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.